This simple recipe makes tender, succulent chicken thighs cooked in a tomato-y cream sauce that becomes a perfect sauce for rice or pasta. As the sun-dried tomatoes cook in the cream alongside the hearty thighs, they rehydrate and regain a fresh texture that stands out against the chicken and starch. On top of that, you’ll only dirty one pan, dinner will be on the table in a half hour, and you can throw these in the refrigerator for lunch all week. It’s comfort food made easy – the way it should be.
1 lb chicken thighs
1 red onion
1 cup sun-dried tomatoes
2 tbsp tomato paste
1/2 cup cream
red pepper flakes (1 tbsp is more than enough)
olive oil (just a splash may be necessary)
Preheat oven to 400 degrees. Salt chicken thighs on both sides, and slice red onion. Place skin-side-down in oven-safe (cast iron) pan prior to heating stove. Place on stove and turn to medium-high. As the pan heats, the skin will smoothly render and crisp without burning (placing chicken in pre-heated pan results in quickly-burnt skin). Brown skin and allow fat to coat bottom of pan (2 minutes).
Flip thighs, leaving skin-side up. Add splash of olive oil if bottom of pan is not coated. Add sliced red onion, and sprinkle sun-dried tomatoes across contents of pan. Add red pepper flakes to taste (1 tbsp will provide a bold kick, less may be preferred).
Pour in cream, and dab tomato paste across thighs. Bake at 400 degrees for 20 minutes. Serve over rice, pasta, French bread, or other starch.